WHAT YOU'LL NEED
- 20g butter
- 1 leek, chopped
- 1 head cauliflower, separated into florets
- 200g potatoes chopped in 2.5cm, 1” dice
- 1l water
- 1 Knorr Vegetable Stock Cube
- 1 bay leaf
- 1tsp dried thyme
- Pepper to taste
- 2 slices streaky bacon, grilled so it’s crispy
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
0kcal
Energy (kJ)
0kJ
Protein (g)
0.0g
Carbohydrate incl. fibre (g)
0.0g
Carbohydrate excl. fibre (g)
0.0g
Sugar (g)
0.0g
Fibre (g)
0.0g
Fat (g)
0.0g
Saturated fat (g)
0.0g
Unsaturated fat (g)
0.0g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.0g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
0mg
Salt (g)
0.00g
Vitamin A (IU)
0IU
Vitamin C (mg)
0.0mg
Calcium (mg)
0mg
Iron (mg)
0.00mg
Potassium (mg)
0mg
Total
0kcal
0kJ
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0mg
0mg
0.00g
0IU
0.0mg
0mg
0.00mg
0mg
Let's Get Cooking
- 1 Melt the butter in a large pan. Add the leeks and cook without colour for a few minutes.
- 2 Add the cauliflower, potatoes, water and Knorr Stock Cube. Season with thyme and the bay leaf and bring to the boil. Simmer for about 30 minutes or until both the cauliflower and potatoes are tender.
- 3 Remove and discard the bay leaf.
- 4 Puree the soup in the pot using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot. Season with pepper and top with crispy bacon.